Yield: 10
Prep Time: 15 MINUTES
Cook Time: 55 MINUTES
Total Time: 1 HOUR 10 MINUTES
✅ INGREDIENTS
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 2 small Granny Smith apples, peeled and diced into 1/2-inch pieces (about 1 1/4 cup)
✅ INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
- In a small bowl, mix together the brown sugar and cinnamon. Set aside.
- Using an electric mixer, cream together the butter and sugar until it is light and fluffy.
- Add in eggs and vanilla extract.
- Mix in flour, baking powder, and milk until just combined.
- Pour half of the batter into the prepared loaf pan. Top with half the apples. Sprinkle with half of the cinnamon-sugar mixture.
- Pour the remaining batter into the loaf pan and spread to the edges. Top with the remaining apples. Sprinkle remaining cinnamon sugar on top.
- Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before removing it from the pan.
Nutrition Information:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 271
- TOTAL FAT: 10g
- SATURATED FAT: 6g
- TRANS FAT: 0g
- UNSATURATED FAT: 3g
- CHOLESTEROL: 62mg
- SODIUM: 164mg
- CARBOHYDRATES: 41g
- FIBER: 2g
- SUGAR: 25g
- PROTEIN: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.
You can only eat so many apple pies, am I right?
Next time you have some extra apples, try this easy Apple Pie Quick Bread.
You probably have everything you need in your pantry right now.
We’re using real apples in this easy quick bread recipe. And the more tart, the better.
When you’re using apples in baked goods, you want to use an apple variety that is crisp and firm and that has plenty of flavor that will hold up to the baking process.
I will always love the classic Granny Smith apples for pies and baked goods.
They are perfectly tart and have loads of flavor. Plus, they are easy to find at many supermarkets.
You can also try Pink Lady apples or Honeycrisp or Braeburn apples.
These are sort of my go-to baking apples.
The biggest priority for me is a crisp apple so that your bread or pies won’t be soggy.
If you are using an apple that is not as tart, you can always reduce the sugar a little bit to compensate.
Depending on how many apples you are using, try reducing the sugar by 1/4 cup.
KEY TO SUCCESS #2 – CREAM THE BUTTER AND SUGAR
To give this bread the light and fluffy texture that we all love, we’re starting with butter and sugar that has been creamed together until it is pale yellow and fluffy.
Be sure to use an electric hand mixer for this part of the recipe to get plenty of air into your batter.
Once the butter and sugar are combined, add in your eggs and vanilla extract.
You only need to mix until just combined. Don’t overdo it here.
Next, add in the dry ingredients and mix only until fully moistened.
Overmixing the dry ingredients into the wet ingredients may cause your bread to be tough so be extra careful with this step.
If you are concerned about overmixing, you can just stir in the flour and dry the ingredients with a spoon or spatula.
KEY TO SUCCESS #3 – PRESS THE APPLES INTO THE BATTER
When your batter is prepared, pour half of it into a greased loaf pan.
Top the batter with half the apple then press them down firmly into the batter.
I use the back of a spoon to press the apples down.
Pressing the apples into the batter will help them bake into the bread so that the loaf doesn’t come apart after it is baked.
Sprinkle half of the cinnamon-sugar mixture on top of the apples.
Next, we’ll repeat the layers and add the other half of the batter, the rest of the apples, and the rest of the cinnamon sugar.
Be sure to press the second half of the apples into the batter to secure them.
The cinnamon and sugar on top of the bread loaf will create a crunchy crust that is a great contrast to the soft and fluffy bread.
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